Homemade cranberry sauce adds a bright, tangy flavour to Christmas dinner. It is quick to prepare and can be frozen ahead, ready to defrost before your meal.

I absolutely love the cranberry sauce and turkey vibe at Christmas and could literally eat it for every meal 😂

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This simple cranberry sauce has a little orange flavour and works with fresh or frozen cranberries. Make it before Christmas and freeze it, ready to serve with your Christmas dinner. I know it is not everyone’s thing, but for me cranberry sauce screams Christmas.

And I don’t know about you but I always run out of cranberry sauce too early over the Christmas season so I’m planning to make a really good amount this year even if I keep it in the freezer till later on in the season.

Tips for homemade cranberry sauce

The sauce thickens as it cools, so take it off the heat while it still looks a little loose.

I like a few berries left whole, but you can gently crush them with the back of a spoon if you prefer a smoother sauce.

Let a spoonful cool before tasting and add a little more sugar if it is too sharp for you. If you’re using frozen cranberries, they can go straight into the saucepan.

How to freeze it

Cool the sauce promptly, then spoon it into a freezer-safe container, leaving a little room at the top. Seal, label with the date and freeze.

If you’re making enough for more than one meal, use separate containers so you can take out just what you need.

Serving on Christmas Day

Defrost thoroughly in the fridge and give it a good stir before serving. If it feels too thick, stir in a little orange juice or water.

Keep it refrigerated until needed and use within 24 hours of fully defrosting, following the UK Food Standards Agency’s freezing and defrosting guidance.

Cranberry sauce is lovely served cold, so it’s one dish that won’t need space in your oven on Christmas Day.

One less job on the day

Making cranberry sauce beforehand gives you time to get the sweetness just how you like it. It’s a small job, but having it ready means you can simply bring it to the table when dinner is served.

For more ideas, see Christmas Food You Can Make Ahead and Freeze.

mrshawkinshouse

Make-Ahead Cranberry Sauce

A simple cranberry sauce made with cranberries, sugar and orange juice. Prepare and freeze before Christmas, ready for dinner and sandwiches over the holidays.

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Prep Time 8

Cook Time 15

Servings: 8 small portions

Course: sides

Cuisine: British

Ingredients Method Notes

Ingredients

250 g fresh or frozen cranberries
100 g granulated sugar
100 ml orange juice

Method

Put the sugar and orange juice into a saucepan. Bring gently to the boil, stirring until the sugar dissolves.
Add the cranberries. Simmer gently for around 5–10 minutes, stirring occasionally, until the berries soften and begin to burst. Frozen cranberries can go straight into the pan.
Leave some berries whole, or gently crush them with the back of a spoon for a smoother sauce.
Let a small spoonful cool before tasting. If you prefer it sweeter, add a little more sugar and stir until dissolved.
Remove from the heat while the sauce is still slightly loose. It will thicken as it cools.

Notes

Make extra: I recommend making more than you think you’ll need. I always run out because it ends up in all sorts of dinners and sandwiches over Christmas! Double the ingredients for a larger batch.

Sugar: Ordinary granulated sugar is fine. Caster sugar or light muscovado sugar also work.

Freezing: Cool promptly and refrigerate or freeze within one to two hours. Use freezer-safe containers with a little space at the top. Freeze separate portions for different meals.

Serving: Defrost thoroughly in the fridge and stir before serving. Add a little orange juice or water if it is too thick. Keep refrigerated and use within 24 hours of fully defrosting.